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Sour Cherry & Turkish Delight Rocky Road
Deliciously Decadent
This is one of those recipes that
is ridiculously easy - more of
an assembly job, than actual
cooking. But it is also one that is
somehow more than the sum of
its parts - really just a collection
of delicious things bathed in
chocolate. But with tart sour
cherries, roasted pistachios and
gloriously pink Turkish delight,
what could go wrong? A word
of warning though - cut it into
small pieces, it is rather rich.
Ingredients:
360g good quality dark
chocolate, roughly chopped
100g marshmallows, cut in half
200g Turkish Delight, chopped
roughly
100g dried sour cherries
75g roasted pistachios
15g freeze-dried raspberries
(optional)
Method:
Line an 18cm round tin (or
similar) with baking paper,
leaving plenty of overhang to
allow you to easily remove the
rocky road from the tin when set.
Method:
Melt chocolate in a heat-proof
bowl set over a saucepan of
simmering water. Remove from
heat and allow to cool slightly.
Place marshmallows, Turkish
Delight, sour cherries, and
pistachios in a large bowl,
tossing to combine. Pour over
melted chocolate and stir gently
until all ingredients are coated in
chocolate.
Spoon into prepared tin,
squashing down and smoothing
lightly with the back of a spoon.
refrigerate until set (at least 3
hours).
Slice into portions with a hot
sharp knife and serve with tea or
coffee. I like to wrap individual
wedges in cellophane and ribbon
to give away as gifts. Rocky Road
will keep in the fridge for up to 2